Pumpkin Pie Cupcakes
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 2 tablespoons skim milk
- 1 egg white
- 1/8 teaspoon ground ginger
- grated zest of 1 lemon
- 1/4 cup canned pumpkin puree
- 2 tablespoons confectioners' sugar
- 2 tablespoons butter, softened
Preparation Heat oven to 350°F. Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined. Set aside. Mash granulated sugar and butter in another bowl until combined. Stir in egg white, then pumpkin, milk and 1/2 teaspoon vanilla. Add dry ingredients; stir until just combined. Pour batter into lined mini muffin cups to three quarters full. Bake until cupcakes spring back to the touch, 10 to 15 minutes. Beat cream cheese, margarine and confectioners' sugar in a bowl with a hand mixer until smooth. Add yogurt and remaining 1/2 teaspoon vanilla; beat until combined. When cupcakes cool, frost and garnish with zest. Per serving: 111 calories, 4.7 g fat, 2 g saturated, 14.9 g carbohydrates, 0.5 g fiber, 2.1 g protein Nutritional analysis provided by Self
Preparation Heat oven to 350°F. Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt until combined. Set aside. Mash granulated sugar and butter in another bowl until combined. Stir in egg white, then pumpkin, milk and 1/2 teaspoon vanilla. Add dry ingredients; stir until just combined. Pour batter into lined mini muffin cups to three quarters full. Bake until cupcakes spring back to the touch, 10 to 15 minutes. Beat cream cheese, margarine and confectioners' sugar in a bowl with a hand mixer until smooth. Add yogurt and remaining 1/2 teaspoon vanilla; beat until combined. When cupcakes cool, frost and garnish with zest. Per serving: 111 calories, 4.7 g fat, 2 g saturated, 14.9 g carbohydrates, 0.5 g fiber, 2.1 g protein Nutritional analysis provided by Self
